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Baked Cheese and Chili Pepper Dip

Serves: 28

Spicy chili peppers and corn make this warm cheese dip the perfect appetizer or snack.

Baked Cheese and Chili Pepper Dip


  • 4 oz West Creek® Cream Cheese (reduced-fat, softened)
  • 1/2 cup West Creek® Mayonnaise
  • 4 oz Contigo® Pepper(s), Green Chili
  • 2 tbl Contigo® Pepper(s), Chipotle in Adobo Sauce
  • 1/8 tsp Burst™ Spices Garlic, Powder
  • 2 cups Contigo® Cheese, Cheddar (extra sharp, shredded)
  • 1 cup Contigo® Cheese, Monterey Jack (shredded)
  • 3/4 cup Peak Fresh Produce® Corn
  • 1/4 cup Peak Fresh Produce® Onion(s), Green (sliced)
  • Heritage Ovens® Wafers, Salad (as desired)
  • 1/2 cup Peak Fresh Produce® Tomato(es) (seeded and chopped)


In food processor bowl combine cream cheese, mayonnaise, green chili peppers, chipotle chili peppers and garlic powder. Cover and process until nearly smooth. Transfer mixture to bowl. Stir in cheddar cheese, Monterey Jack cheese, and corn. Spoon into shallow 1-quart casserole or 9-inch pie plate coated with cooking spray. Bake at 350°F for 15 to 20 minutes or until bubbly around the edge. Sprinkle tomato and green onions on top. Serve with Heritage Ovens Salad Wafers.